This Easy Korean Steak Sandwich is seriously tasty! Juicy steak, colorful veggies, and a delightful savory sauce make it a winner for lunch or dinner.
I love how quick it is to whip this up. Just grill the steak, pile on the goodies, and you’re ready to enjoy. Your taste buds will thank you! 😊
Key Ingredients & Substitutions
Steak: Flank steak or ribeye is perfect for this sandwich. They’re tender and cook quickly. If you’re looking for a budget option, sirloin or even chicken breast can work nicely. Just adjust the cooking time for thinner cuts.
Kimchi: This fermented vegetable dish adds great flavor. If you’re not a fan, you can skip it or use pickled veggies for that tangy crunch. In a pinch, shredded cabbage with a bit of vinegar can also do the trick.
Gochujang: This Korean chili paste brings heat and depth to the sauce. If you can’t find it, try using Sriracha or any chili sauce you have on hand, though it may change the flavor a bit. Adjust to your spice comfort level!
Bread: Sandwich rolls or hoagie buns are the best choices for this recipe. If you want a gluten-free option, consider using lettuce wraps or gluten-free buns. They can really hold the tasty fillings too!
How Do I Get My Steak Perfectly Cooked?
Cooking steak just right can be a challenge, but it’s key for a great sandwich. Here’s how to do it:
- Slice the steak thinly against the grain to make it more tender.
- Make sure your pan is hot before adding the steak – this helps achieve a nice sear.
- Cook in batches if your pan is small to avoid steaming. Each side should take about 2-3 minutes depending on thickness.
- Don’t overcook; aim for medium-rare. You can always cook it a little more if you like it well done.
Letting the steak rest for a few minutes after cooking also helps keep it juicy!
Easy Korean Steak Sandwich with Savory Sauce
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) flank steak or ribeye, thinly sliced
- 4 sandwich rolls or hoagie buns
- 1 cup kimchi, chopped
- 1 medium carrot, julienned
- 1/2 cucumber, thinly sliced
- 2 green onions, thinly sliced
- 2 tbsp vegetable oil
For the Marinade and Sauce:
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp brown sugar or honey
- 3 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tbsp gochujang (Korean chili paste) – adjust to taste
- 1 tbsp rice vinegar
- 1 tsp toasted sesame seeds (optional)
- Salt and pepper to taste
Optional Toppings:
- Fresh cilantro leaves
- Slices of jalapeño for heat
- Mayonnaise or Sriracha mayo
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and another 10-15 minutes for cooking. Plus, you’ll want to let the steak marinate for at least 15 minutes (or up to 1 hour if you have time) for maximum flavor. In total, expect about 30-45 minutes to complete this delicious meal!
Step-by-Step Instructions:
1. Prepare the Marinade and Sauce:
In a medium bowl, whisk together soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, gochujang, rice vinegar, salt, and pepper until everything is combined. This will be both your marinade and a finishing sauce!
2. Marinate the Steak:
Take your thinly sliced steak and add it to half of the marinade in the bowl. Toss it well to coat every slice, then let it sit at room temperature for about 15 minutes. If you have more time, pop it in the fridge for up to an hour for an even richer flavor!
3. Prepare the Veggies:
While your steak is marinating, get your veggies ready! Chop the kimchi, julienne the carrot, and slice the cucumber and green onions. Set these aside, as you’ll be layering them in your sandwiches.
4. Cook the Steak:
Heat the vegetable oil in a large skillet or grill pan over medium-high heat. Once hot, add in the marinated steak slices in a single layer. Let them cook for about 2-3 minutes on each side until they’re cooked through and nicely caramelized. If you’re working with a lot of steak, it’s okay to cook it in batches to avoid overcrowding the pan.
5. Warm the Sandwich Rolls:
While the steak cooks, take the opportunity to warm up your sandwich rolls. You can do this by lightly toasting them in a toaster oven or in the skillet for a few minutes until golden brown.
6. Assemble the Sandwiches:
Now, let’s build these delicious sandwiches! Spread a layer of mayonnaise or Sriracha mayo on the bottom half of each roll if you’d like. Then stack on the cooked steak, chopped kimchi, julienned carrots, cucumber slices, and green onions. Drizzle any remaining savory sauce over the top of the veggies, add a sprinkle of toasted sesame seeds, and toss in some cilantro or jalapeño slices if you want extra flavor and heat!
7. Serve Immediately:
Close the sandwiches with the top half of the roll and, if you prefer, cut them in half. Dive in and enjoy your scrumptious Korean steak sandwich with savory sauce! Perfect for a quick meal or a fun gathering!
This recipe makes about 4 hearty sandwiches, ready to impress anyone with its bold flavors!
FAQ for Easy Korean Steak Sandwich with Savory Sauce
Can I Use Different Cuts of Meat?
Absolutely! While flank steak or ribeye is ideal for its tenderness, you can also use sirloin or even chicken breast for a different twist. Just be mindful of the cooking times, as thinner cuts may cook quicker!
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm the steak on the stove over low heat or in a microwave, and consider freshening up the vegetables as needed!
Can I Make This Sandwich Spicier?
Sure thing! If you love heat, you can add more gochujang to the marinade or top your sandwich with extra jalapeños or a spicy sauce like Sriracha. Just remember to adjust to your personal spice tolerance!
Can I Prepare the Sauce Ahead of Time?
Yes! You can whip up the marinade and sauce a day in advance. Store it in the fridge, and just give it a good stir before using. Marinating the steak overnight can also enhance the flavors!
